Established in 1987 with a single take-away restaurant near Johannesburg in South Africa, and then coming to the UK in 1992, Nando’s has grown to become one of the most popular restaurant chains in the country. It has 310 fully-owned restaurants nationwide – a number that is growing at a rate of around 30 per year – serving up half a million chickens to 800,000 customers every week. Along with the cost of ingredients and employees’ wages, energy is one of the biggest overheads for the business and, as such, minimising consumption and spend wherever possible is a top priority for the business. Julie Allen, who joined Nando’s in 2010 as its first dedicated energy manager, is the person tasked with delivering this goal.
She says: “Nando’s is about one thing – giving our customers a fantastic experience when they come in to eat chicken and chips, so it’s my job to help our restaurants do this as efficiently as possible without affecting any of the things that make our business great.”